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    You are in: Home / Recipes / New York Times Summer Bean Chilled Salad Recipe
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    New York Times Summer Bean Chilled Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    carrie sheridan's Note:

    this is So Good -- and good for you... not easily done -- this is light but very filling

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine cooked beans and corm with diced onion, red pepper, oilves.
    2. 2
      Add olive oil, balsamic vinegar and lemon juice.
    3. 3
      Add fresh basil.
    4. 4
      Chill as a summer dish.
    5. 5
      This keeps well in the frig.
    6. 6
      [can used canned white beans, rinsed and drained].

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    Ratings & Reviews:

    • on July 03, 2012

      55

      I made mine with Jacob's cattle beans, frozen corn, tomatoes, and green onions with the specified dressing and it turned out great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2008

      35

      Good, very fresh tasting. It tasted like a standard bean salad you'd buy at the Whole Foods deli. I loved the kalamata olives, they really gave it an interesting and new flavor. I think I'll make this again- it wasn't terribly exciting or different, but just a very good, standard bean salad.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for New York Times Summer Bean Chilled Salad

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 355.2
     
    Calories from Fat 233
    65%
    Total Fat 25.9 g
    39%
    Saturated Fat 3.5 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 90.1 mg
    3%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 5.1 g
    20%
    Sugars 3.8 g
    15%
    Protein 6.9 g
    13%

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